From Eat Well, Live Well by Helen Bishop MacDonald and Margaret Howard
1/2 cup chopped leeks
1 tbsp melted butter, divided
3 cups cooked, mashed turnip
2 eggs, separated
1/4 cup milk
3 tbsp all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
Dash ground pepper
1/2 cup whole wheat bread crumbs
Cook onion in non-stick skillet in 1 tsp. butter until tender. Add to mashed turnip.
Beat egg whites until stiff; set aside. Beat egg yolks with milk; stir in flour, baking powder, and seasonings. Stir egg-yolk mixture into mashed turnip. Fold in beaten egg whites.
Turn into lightly greased 6-cup baking dish. Combine bread crumbs and remaining melted butter. Sprinkle over turnip. Bake in 375`F oven for about 30 minutes.
This is how Heather’s mom prepares Brussel sprouts. She probably uses a recipe, but this is how Heather has adapted it over the years.
1 lb Brussels sprouts (sliced in thirds)
1 tbsp olive oil
1 tbsp butter
1/4 cup water
3 tbsp balsamic vinegar
2 tbsp maple syrup
Salt and pepper to taste
1/4 cup walnuts, chopped
In large frypan, sauté Brussels sprouts and leeks in olive oil and butter, about 4 minutes. Add the rest of the ingredients, except walnuts. Cook until the sprouts are tender, about 10 minutes. Toast walnuts 5 minutes in dry frypan, stirring frequetly, then toss over Brussels sprouts just before serving.
From Moosewood Restaurant New Classics by the Moosewood Collective
Serves 4 to 6
1 1/2 lbs thick fish fillets, such as sea bass, cod, lake trout, or salmon
2 to 3 leeks, sliced and rinsed well (about 2 cups)
1 tomato, coarsely chopped
3/4 cup dry white wine
2 tbsp capers
2 tsp chopped fresh thyme (1/2 tsp dried)
Salt and ground black pepper to taste
Preheat the oven to 425′C.
Rinse the fish fillets, pat dry, and set aside.
Spread the sliced leeks on the bottom of a baking dish large enough to hold the fish in a single layer. Scatter the tomatoes over the leeks and pour on the wine. Arrange the fish on top and sprinkle with the capers, thyme, salt, and pepper.
Cover and bake for 20 to 30 minutes, depending on the thickness of the fish. The fish is done when the thickest part is easily pierced with a knife.
Serve each portion on a bed of rice or orzo and spoon some of the pan juices and vegetables over each serving.
This recipe comes to you from Heather’s grandma Maxine. She’s a great cook, and very supportive of our farm. Thanks Grams!
1/4 cup butter
1 large onion, chopped
2 leeks, chopped (whites only)
1 large potato, diced
1 cup pumpkin, cut into small cubes
3 cups stock (veggie or chicken)
1 1/2 cup light cream, or 2% milk
Pinch of nutmeg and cayenne
Salt and pepper to taste
Melt the butter in a large saucepan. Add onion and leeks, and cook until soft, but not browned. Add potato, pumpkin and stock. Bring to a boil; reduce heat and simmer, covered, until potatoes are soft, about 20 minutes. Blend.
Add cream or milk to soup mixture, cook until warmed, about 5 minutes. Add spices, salt and pepper.